Categories: August, soup

Ingredients

• 30g unsalted butter
• 3 leeks, white part only, washed and chopped
• 1 garlic clove, crushed
• 500g floury potatoes, diced
• 600ml vegetable or chicken stock, hot
• 284ml single cream
• small handful of chopped fresh flatleaf parsley
• small handful of chopped fresh chives
• small handful of chopped fresh tarragon leaves

Directions

1. Melt the butter in a large saucepan over a low heat. Add the leeks and cook for 5 minutes until softened, then add the garlic and cook for 1 minute. Add the potatoes and stock and bring to the boil. Reduce the heat to low and simmer, partially covered, for 15 minutes or until the potatoes are soft. Allow to cool slightly, then blend in batches. Cover and chill overnight.

2. Just before serving, stir the cream and herbs into the soup, then season.

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